Shelly's Recipe

BREAST OF CHICKEN WITH SHERRY CREAM SAUCE

Category: Chicken

2 cups dry sherry
2 cups chicken stock
2 cups heavy cream
2 tsp lemon juice
Salt to taste
Pepper to taste
8 morel mushrooms

Roast Breast of Chicken
2 tbsp vegetable oil
1 tbsp unsalted butter
4 (12-ounce) chicken breast halves, boned with skin intact
Salt to taste
Pepper to taste

Garnish: hot cooked vegetables

In a large non-reactive saucepan, boil sherry until reduced by 1/3. Whisk in chicken stock and cream. Boil gently until reduced to a creamy consistency, about 2 cups. Whisk in lemon juice and salt and pepper to taste. Stir in mushrooms. Cover and keep warm.

While sauce is reducing, preheat oven to 450. Heat oil and butter in large skillet over medium heat. Brown chicken breasts, skin side down in skillet for 8 minutes. Arrange chicken side up in 12x7x2-inch baking dish. Drizzle with pan juices. Season with salt and pepper. Bake for 20 minutes until juices run clear. Arrange chicken breasts on 4 serving plates. Garnish with vegetables. Spoon warm sauce with mushrooms over all. Serves 4